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Wednesday, July 27, 2011

Hybrid Ice Cream Sandwich / Cookie

@ Sin Ming Cookhouse / Bakery / Whatever

I love a good sandwich, here in Singapore the ubiquitous ice cream sandwich (flavored ice cream encased in a colorful piece of sweetened bread) is the perfect solution to the sometimes stifling heat.  Case in point I wanted to try my own take on the ice cream sandwich, and after finding a recipe for an ice cream sandwich: “The Real McCoy Ice Cream Sandwich” from Elizabeth Falkner I decided that it was time to head to the kitchen and get a baking!

Ingredients - Fudgy Sandwich Biscuits

  • 1 cup bittersweet chocolate
  • 3/4 cup of flour
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons of softened unsalted butter
  • 1/2 cup of brown sugar
  • 1/2 cup of granulated sugar
  • 1 large egg
  • 1/2 teaspoon baking soda
  • 1 teaspoon of water

Directions - Fudgy Sandwich Biscuits

  1. Over a double boiler melt the chocolate until smooth
  2. Sift cocoa powder, flour and baking powder
  3. Cream butter, brown and white sugar until light in color, add the egg and beat until combined
  4. Add melted chocolate to butter mixture and combine
  5. In a separate bowl mix baking soda with water then slowly incorporate to the chocolate mixture
  6. With the mixer on slow setting incorporate the dry ingredients into the chocolate mixture
  7. Separate dough into smaller potions, flatten slightly and refrigerate for at least 2 hours
  8. Preheat oven to 180 degrees Celsius
  9. Remove from the fridge, place on a floured tray, roll until 2cm thick and use a cookie cutter to cut cookie shaped biscuits
  10. Place cookies on oven trays and bake for 5-10 minutes

Ingredients – Mint Choc Chip Ice Cream

  • 1 cup of heavy cream
  • 1 1/2 cups full cream milk
  • 1 cup of mint leaves
  • 1/2 cup of spinach leaves (for color)
  • 1/4 cup granulated sugar
  • 1/4 corn syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon agar agar
  • 2 tablespoons of milk powder
  • 1/4 teaspoon peppermint extract

Directions – Mint Choc Chip Ice Cream

  1. Blend milk, cream, mint and spinach leaves until a puree
  2. Strain into a separate container
  3. Pour about 1 cup of the ‘milk’ back into the blender and blend with sugar, corn syrup, salt, agar agar and milk powder until everything has been combined
  4. Pour the remainder of the “milk” into the blender and blend for another minute
  5. Place mixture into ice cream machine and freeze as per machine instructions
  6. 1/2 way though the freezing cycle add some chocolate buttons

Assembly – The Ice Cream Sandwich

  1. Take one cookie place it on a place
  2. Add a generous scoop of ice cream (ensure it has been taken out of the freezer for a least 5 minutes)
  3. Put the second cookie on top of the ice cream
  4. Take the biscuit/sandwich and roll (or sprinkle) the exposed ice cream in chocolate
  5. To finish I added a toasted marshmallow on top!

Bon Appétit – Sidney

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